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Original Recipe: Siri's Corner
Serving: 12 cookies
Ingredients:
1 cup Pecan halves
2 cups Confectioners sugar
2 cups All purpose flour
1/4 tbsp salt
2 sticks(1 cup)unsalted butter (room temperature)
1 tbsp pure vanilla extract
1/2 tsp almond extract
How to make:
Preheat the oven to 350F w/racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. Set aside.
In a food processor combine pecans with 1/4 cups sugar. Pulse nuts until they are finely ground. In a bowl, whisk together sugar-nut mixture, flour and salt. Set aside.
Beat the butter and 3/4 cup sugar using an electric mixer with paddle attachment on medium speed until light and fluffly for few minutes, scraping down the sides. Beat in vanilla and almond extracts.
Add the flour mixture and beat on low speed until the dought just comes together.
Roll dough into 3/4 inch balls. Place about 2 inches apart on the baking sheets.
Bake, rotating halfway through , until cookies are pale and lightly browned.
Lift with a spatula to check after 10 to 12 minutes.
Transfer the cookies to a wire rack to cool completely.
Place remaining 1 cup sugar and roll cookies to coat the cookie completely.Cookies can be kept in an airtight container and can be eaten for days... Yumm-O!!
Wanna see some yummy pics of these cookies: click here
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Mexican Wedding Cookies
Posted by siri42Mexican Wedding Cookies Recipe
Original Recipe: Siri's Corner
Serving: 12 cookies
Ingredients:
1 cup Pecan halves
2 cups Confectioners sugar
2 cups All purpose flour
1/4 tbsp salt
2 sticks(1 cup)unsalted butter (room temperature)
1 tbsp pure vanilla extract
1/2 tsp almond extract
How to make:
Preheat the oven to 350F w/racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. Set aside.
In a food processor combine pecans with 1/4 cups sugar. Pulse nuts until they are finely ground. In a bowl, whisk together sugar-nut mixture, flour and salt. Set aside.
Beat the butter and 3/4 cup sugar using an electric mixer with paddle attachment on medium speed until light and fluffly for few minutes, scraping down the sides. Beat in vanilla and almond extracts.
Add the flour mixture and beat on low speed until the dought just comes together.
Roll dough into 3/4 inch balls. Place about 2 inches apart on the baking sheets.
Bake, rotating halfway through , until cookies are pale and lightly browned.
Lift with a spatula to check after 10 to 12 minutes.
Transfer the cookies to a wire rack to cool completely.
Place remaining 1 cup sugar and roll cookies to coat the cookie completely.Cookies can be kept in an airtight container and can be eaten for days... Yumm-O!!
Wanna see some yummy pics of these cookies: click here
Enjoyed this post? Cast your vote and recommend to other readers